I have been thinking of writing this post for a long time, since some readers ask me why I post recipes labeled “gluten free” in this blog. Is gluten-free diet just a trend or fad? Is there more to it? Read on… What is Gluten? Gluten is the protein (a long chain of amino acids) Read more

Making gluten free crackers does not lend itself to using only whole grains, since keeping the flours together in the cracker requires starch. I have been working on getting the starch (tapioca and white rice flour) to a minimum. Almond flour adds a nutty flavor and addition of xanthan gum helps with the binding too. Read more

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